Fenugreek leaves paratha: an incredible travel food which flies with me every time when I travel to India.
The crown jewel of this recipe is fenugreek leaves which makes the simple wheat flour flatbread a flavor explosion. It is this flavor of green goodness which insists me to use it up in one or the other recipe. The wonderfulness of fenugreek is: it binds very well with it’s co-ingredients but retains or to be specifically dominates it’s own flavor enriching taste all together. This fact was assured to me when I cooked carrot fenugreek leaves stirfry.
Well, much has been talked about flavor part of the fenugreek leaves, but from the taste perspective, it is BITTER. 🙁 🙁 . And the best part of this greens is, as it gets cooked or sauteed, the bitterness reduces extensively which makes me a Happy Cook. While making fenugreek leaves paratha, before kneading the dough with greens, I sauteed them well over stove top. With this little trick, the flatbread, the paratha tasted utterly delicious.
You all good cooks of the world know how a wheat flour flat bread I mean chapati is whipped up. You must be doing it on daily basis but lets take it one level up, health-wise and taste-wise by just throwing in some greens like fenugreek leaves. You can also throw up some spices little this and little that which makes the paratha a nutrient-rich affair.